Smoking, anything?

[Rick Modena]

I recieved a smoker for christmas. I have never smoked anything, but I've seen it done and i'm usually eating it and loving it. Can someone give me some tips, like how long, what tempature needs to be kept. It has a temp gauge but ive seen some of you guys use a meat probe, ideas. TIA...'H'

Brisket, I have Rudy's rub already.
Chicken, I don't have a clue.
Ribs, again I have Rudy's rub, but not sure.

[Venom]

Ribs are super easy.


Smoke them on 225 for 2 hours.
Wrap them in foil and heat at 225 for another 2 hours.
Remove foil add sauce and heat for another hour at 225.
Enjoy.

If I am going to eat them immediately I will just put them on the grill and add the sauce so I get the nice marks on them. Also be sure to remove the membrane from the back of the ribs.

[Silverback]

bbq is easy

rub, smoke til temp, rest, eat

[Rick Modena]

bbq is easy

rub, smoke til temp, rest, eat

Rest, like in take a break and drink a beer?

[cmltoe]

check out his videos he has a few good tips.

[ame]http://www.youtube.com/watch?v=sMIlyzRFUjU&feature=em-uploademail[/ame]

[idrivea4banger]

Rest, like in take a break and drink a beer?

What Mexican doesn't do that? Invita a la pachanga cabron.

[Roscoe]

Chickens are one of my favorites to smoke....

Brine overnight
Rub down in melted butter/lemon pepper both on top and under as much skin as you can
Fill with onion and carrots, tie up
Smoke 1.5hr breast side down, then flip for another ~4-4.5hrs at 225* using hickory or mesquite

#winning

[Rafa]

Like Matt said

1.rub
2.smoke til temp,
3.CALL RAFA to swing to crib ASAP (wait till you start smoking before calling)
4.rest and drink beer
5.eat

[scootro]

damn this thread makes me hungry

[Rick Modena]

Damn Roscoe, that looks delicious.

That video was super helpfull, but he doesnt specify hours before wrapping in butcher paper.

[Rick Modena]

Like Matt said

1.rub
2.smoke til temp,
3.CALL RAFA to swing to crib ASAP (wait till you start smoking before calling)
4.rest and drink beer
5.eat

lmao!

[GrayStangGT]

I've had decent success using the 3-2-1 method on ribs at 225, I usually don't put sauce on mine until I'm eating them, that is just personal preference.

3hrs open
2hrs foil
1hr open

[Rick Modena]

Keep the ideas coming, i need feedback on a brisket too.

[Gaber]

Speaking of smoking, I saw a super deal on a electric smoker. Better?

[bcoop]

Speaking of smoking, I saw a super deal on a electric oven.

ftfy, and no.